Toffee and Chocolate Bar Cookies
These toffee bars are kind of like brownies, but not so cakey; and kind of like cookies, but a lot softer; and kind of like whatever-happens-when-you-mix-brownies-and-cookies-and-smother-it-in-caramel. These are very rich and one pan will go a long way for dessert. The mix of chocolate chips, toffee bits, and sweetened-condensed milk is absolutely fabulous. I’m sure if you like your brownie-cookie-bar on the nuttier side, you could add some chopped/crushed nuts in there somewhere. But I don’t actually like nuts, so I left them out.
Toffee Chocolate Bar Cookies
Preheat oven to 350′
2 1/3 cups flour
2/3 cups brown sugar
3/4 cups butter, room temperature
1 1/2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/2 cups Skor/Heath Bar bits
1/2 cup semi-sweet chocolate chips
Mix flour and sugar together, cut in butter until the mixture is crumbly. Add egg and chocolate chips and mix well. Set aside 1 1/2 cups of crumbly mixture and press the rest into a greased 9×13 pan. Bake 10 minutes. Pour milk evenly over the top of the hot crust, top with 1 1/2 cups Skor/Heath bits. Sprinkle remaining crumbly mixture over the top of that. (If you’re a nut person, you can also add 1 cup of nuts here.) Top with 1/2 cup chocolate chips. Bake 25-30 minutes until golden brown, the edges may be a bit bubbly. Sprinkle any remaining Skor/Heath bits over the top. Allow to cool completely and cut into bars.